Gently combine all ingredients. Place in a buttered 8 x 11-inch baking pan. Bake 35 to 45 minutes at 325 degrees. Cut into squares and serve with Shrimp Sauce. Shrimp Sauce includes 2 cans of cream of shrimp soup, 1 cup sour cream, 1 teaspoon lemon juice and 1/2 cup shrimp, cooked and cut up. Blend all ingredients and warm slowly over low heat, preferably in an iron skillet. Do not boil. Serves 8 to 10.
» This recipe was created by Annie Hendricks of Alexandria, VA. It first appeared in The Official Crab Eater's Guide.